Chicken Noodle Soup – old favourite revived into a healthful healing broth

Gluten-free, dairy-free, sugar-free, junk-free! Low FODMAP, autoimmune-friendly, paleo-friendly superbroth perfect for your snotty, phlegmy, fatiguey (no that’s not a word – what of it?), cranky weeks (don’t pretend you don’t have those).

You know when you’d snuggle into your Mumma’s warm arms, your dad’s wooly explorer socks hugging your feet and a bowl of your nanny’s hot chicken soup soothing you as it trickles down your throat and into your belly? Well now you can enjoy this same healing broth but with pure, clean whole food ingredients.

1 cup of kelp noodles chopped
Shredded chicken – I roasted a free range, organic chook with lemon and oregano shoved up its bum for ninety minutes before pulling all the chicken off the bone. Keep the bones for the broth.
1 small pak choy instead of corn (corn is genetically-modified and pesticide-laden)
1 cup of bean shoots
Handful of Coriander
Handful of Chives

Chicken bone broth
Leftover chicken frame
6 chicken feet
Handful of rosemary
1 tbsp of apple cider vinegar
1 tbsp of sea salt
Handful of basil leaves
2 inches of chopped ginger

1) Roast the chicken first. If you buy a roast chook from the supermarket you might be getting a dose of cancer, osteoporosis, obesity, arthritis, and heart disease swimming around in the oily bag with the chook. Read the label, you don’t want any nasty extras, just chicken is fine. I shoved pieces of lemon and oregano leaves in with the roasting bag and a spoonful of animal lard then cooked it for an hour and a half until the skin was crispy.

2) Pull the chicken meat off the chicken and leave aside in a bowl in the fridge – pour the juices over it to keep it moist. Don’t throw the skin out! It’s healthy fat if the chicken was well raised.

3) Put the chicken bones in a slow cooker or large soup pot and add six or so chicken feet. Cover with filtered water. Add the salt, apple cider vinegar, herbs and spices (garlic is great but is not FODMAP friendly). Turn on high for an hour and then simmer for twenty-four hours. Filter the broth and chuck out the bones and grit.

4) Put the filtered broth back in the slow cooker. Add the chicken strips to the broth and all the other ingredients. Simmer gently in the slow cooker for four hours.



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